While I usually struggle to keep my fridge stocked with curry leaves, I suddenly have too much! Mum and Dad’s curry leaf trees have done well this winter, and a chap at work has an uncle who owns a farm! Continue reading Curry Leaf Rice
Once all the batter is used up, turn off the grill and turn the oven on at 180 degrees. Bake the entire cake for about 5 minutes, to make sure it’s cooked through. Remove from tray, let cool, slice into small pieces and serve. Enjoy! Continue reading Kaya Pandan Layered Cake
Rasmalai is really the mother of all desserts. The pleasure never ends, both firm and soft at the same time, the spices are subtle, nothing overpowering but still bursting with exotic flavours. Usually served cold. This is difficult to do in our household though, rasmalai rarely makes it into the fridge for serving later. It isn’t difficult to make rasmalai, but it is time consuming. So be prepared to set aside a couple of hours. The final result is so worth it though. I have taken a couple of short cuts, but they haven’t affected the taste in anyway.